Rinse quinoa in fine mesh strainer under cool, running water.

In saucepan over medium heat, heat olive oil, then add quinoa, stirring constantly until any water evaporates and quinoa is toasted (about 2 minutes).

Add vegetable broth and salt; bring to boil. Stir, then lower heat to lowest setting and cover. Cook 15 minutes.

Remove pot from heat and let stand, covered, for five minutes. Set aside to cool.

In bowl, combine diced tomato, cucumber and sea salt, toss together and let sit for 10 minutes.

Remove thick stems from parsley, then finely chop leaves by hand or in food processor.

Strain liquid from tomato/cucumber mixture.

In large bowl combine parsley, mint, green onion, quinoa and tomato/cucumber mixture.

In small bowl, mix together dressing ingredients, then pour over salad and toss.

If desired, add feta cheese and Kalamata olives.